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묵은지 들기름 볶음
2–3 servings
| prepRinse aged kimchi in cold water several times, removing inner seasonings and excess moisture (soak 20 min if very salty) | ||||
| ¼ head aged kimchi / 400 g, cut into bite-sized pieces | Add kimchi, sugar, fish sauce; stir-fry | Add stock; braise 10–12 min, medium heat until translucent | Finish with perilla oil & sesame seeds | |
| ¼ leek / 75 g, sliced diagonally | Sauté aromatics | |||
| 1 tbsp + 2 tbsp perilla seed oil / 30 ml total, divided | ||||
| 1 tbsp / 15 ml vegetable oil | ||||
| 1 tsp minced garlic | ||||
| ½ tbsp / 7 g sugar | ||||
| ½ tbsp / 8 ml fish sauce (anchovy) | ||||
| 1 cup / 240 ml anchovy–kelp stock | ||||
| sesame seeds, to taste | ||||
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